I’d never had a plantain before, but now I can’t get enough of them. I just love their savory, subtly-banana flavor, and that they’re a yummy Paleo-approved starch means I can widen my horizons from sweet potatoes and yams. Yay! This soup is rich and creamy and would incidentally make a great “cheese” or “nacho” sauce for any reason!
Looking for AIP-Friendly Breakfast Recipes?
What to eat for breakfast is one of the most common questions I get from people starting the autoimmune protocol. I understand completely: With all my old staples off the table, breakfast was my biggest challenge, too. Well, now there’s an easy answer. 85 Amazing AIP Breakfasts is a community e-cookbook featuring dozens of breakfast-friendly autoimmune protocol recipes from some of your favorite bloggers. With coffee substitutes, comforting teas, sausage, waffles, stir-fries, soups, hash, muffins, and porridge, 85 Amazing AIP Breakfasts has just about every one of your breakfast needs covered, sweet and savory alike. Many of the recipes can even be adapted for a low-FODMAP diet! The e-cookbook is available on editor Eileen Laird’s website.
- 2 teaspoons coconut oil
- 3 stalks celery (chopped)
- 2 whole carrot (chopped)
- 1 whole red onion (chopped)
- 2 cloves garlic (minced)
- 5 cups chicken broth
- 2 large plantain (green, chopped)
- 1 whole bay leaf
- 1 teaspoon ground black pepper (omit for AIP)
- 1 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 cup cilantro (chopped)
- Heat the fat in a large stockpot over medium heat. Cook the celery, onion, carrot, and garlic until tender, about 5 minutes.
- Add the broth and bring to a boil, then reduce the heat to medium-low.
- Add the plantains, bay leaf, ginger, and salt.
- Simmer uncovered 40-50 minutes or until the plantains are fork-tender. Remove the bay leaf.
- Puree the soup in a blender, then serve garnished with cilantro.